About
Us
Hillsboro Sugarworks is located on Hillsboro Mountain in Starksboro,Vermont. When the Beane and Sweet families arrived in the 1840's they found a mountainside covered with sugar maples. For over 100 years these two families sugared on the steep slopes of Hillsboro Mountain, using horses and buckets to gather the sap. The old sugarhouse foundations and some of the equipment are still visible in the woods. In the 1950's, like many other hillside farmers, both families abandoned their farms - and for 25 years the sugarbushes sat idle.
In 1979 we started sugaring on a small scale - with 100 old buckets and a leaky evaporator. In 1980 we "upgraded" to 600 leaky buckets, a larger leaky evaporator and an elderly and balky work horse named Tony.
1980's
- Woodchip Fired Evaporator
During the 1980s expansion of the sugarbush was slow but consistent. Each year a new area was selectively thinned and additional tubing was added to the network. Enhancements in technology were also added. Our first reverse osmosis machine in 1984, a wood-chip fired evaporator in 1986, followed by a larger, faster reverse osmosis machine in 1987. Syrup production increased nearly every year through the eighties, including the exceptionally warm winters of 1986-1989 thanks largely to the use of vacuum.
Throughout the eighties and nineties the sugarhouse was expanded and modified as needs for space and new equipment occurred. In the finest New England tradition sheds were added to sheds as the building grew to meet the new needs.
1990's - Bigger, Better
and Chosen Vermont's Outstanding Sugarmaker
In the 1990's the entire tubing system was refined, vacuum capacity was increased and our two highest yielding years occurred. We continued to selectively thin and steadily add taps. In 1990 and 1992 we produced over a half gallon of syrup per tap, which at that time was exceedingly rare. Tree health, good weather, and a better tubing and vacuum system all added up to high production. At the end of the 1990 season we remember wishing that the sap would stop running. In 1999 we swapped all of our taps to smaller "health spouts" to maintain tree health.
In 2000 we converted our 15 year old wood-chip fired evaporator to oil. At the same time we increased the capacity of our reverse osmosis system so that our total energy consumption was greatly reduced.
2004
- Steam Evaporation
By 2002 we had reached the limit of expansion in our sugarbush. At this point there were no more acres to thin and no more additional taps to add. In 2003 we purchased an adjoining property with vast expansion opportunities. The best part was that the new property was uphill from our existing sugarbush and all the sap could flow to our sugarhouse. In 2004 we added 5500 taps in the "new woods".
In the summer of 2004, with the help of our son Dustin, we rebuilt and significantly upgraded our sugarhouse, and added a highly efficient steam-powered evaporator. These improvements, along with the addition of a second reverse osmosis machine gave us the boiling capacity to match our additional taps.
We are currently one of the largest certified organic maple producers in Vermont.
Look What's New in 2009
This
project once again brought out the artistic talent in Dave, as his
desire grew to have an appropriate sized cupola to accent the
sugarhouse. As he started the project, he did not know how it would
evolve as he went along. Looking for a good roofing material that would
fit the curve of the roof, and looking around at what he had available
he came up with just the right thing. Can you guess what the roofing is
made from? Maybe you guessed old sap bucket covers? If you did, you are
correct! Very pleased with his breakthrough, and finished product, it
went up to grace the top of the sugarhouse for this past sugaring
season. It was appreciated by all visitors and elicited great comments.
Recycling at its finest!
The Dream Team! Two
Talented Tree Tappers
- and Dave
Our 2009 maple crop was the largest we've ever made, and a good deal of the credit goes to our two talented tree tappers plus Dave. Starting in mid-February, in drifted snow and cool temperatures we start drilling fresh tap-holes in each of our trees. Tapping 14,400 holes generally takes about two and a half weeks for three people, depending on walking conditions, and fitness levels of your hired help. Thankfully, and most appreciatively, in 2009 we had the two best tappers we've ever had, Jason and Paul. In large part, our great crop was the result of their careful, and hard work.
Tapping 2009 Live Videos - Click on pictures below
Tradition
of Excellence and Innovation
We strive to combine environmental conservation with the adoption of sensible innovation. Over the past two decades we've been recognized for excellence in forestry and been selected as Vermont's Outstanding Sugarmaker. We were among the first sugarmakers in the state to adopt smaller, lower impact spouts, and energy saving reverse osmosis. We always boil within hours of a good sap run, resulting in the highest quality product.
In addition, we are proud to be a part of the long tradition of excellence and pride demonstrated by Vermont maple producers. We are thoroughly committed to maintaining the quality of our product and our environment. Unlike a majority of maple syrup packed and sold in Vermont, all our syrup is actually made here, right on Hillsboro Mountain. It has crossed no state or national borders to get here. SINGLE SOURCE SYRUP - GUARANTEED!
Family
Operation - 100%
There really is a farm at Hillsboro Sugarworks! When you buy syrup from us you can be assured that it came from our woods. All of our syrup is produced by the Folino family on our 351 acres on Hillsboro Mountain.We currently tap approximately fifteen thousand trees and produce between five and six thousand gallons of syrup each year. At Hillsboro Sugarworks we are full-time sugarmakers. And, while we are big sugarmakers, we are a small family-run business.
Our
corporate headquarters is in our basement. We appreciate every
customer. We run our operation like a business, not a hobby, and our
customers benefit from this approach. We understand that timely
deliveries are just as important as high quality products—and
we make sure that you get both.
Sue Folino is in charge of our web-site and office, along
with marketing and deliveries. She designed and maintains our web-site
and has developed an extensive network of direct markets throughout central
Vermont. Tasha was our main labeler for years between sports and school
work, lended a hand for Open House festivities, and was always willing
to give us time pulling spouts at the end of the season until she left
for college. Now she pitches in willingly when she is available and time
allows.
Dave Folino is in charge of maintaining the sugarbush, producing the maple crop, and works on new marketing projects. All of the wonderful artwork on the website, as well as our product label was created by Dave, a man who wears many hats. As in any small, family run business—everybody pitches in where necessary, whenever needed. Even Max, our Airedale likes to pitch in and help!
Visitor
Information
If you are ever lucky enough to be in our area in late March or early
April, and have mud boots, we'd love to show you around our sugarhouse
and give you fresh warm samples right off the evaporator. Give us a
call at 802-453-5462 for directions and boiling hours.
